Double Peanut Butter Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
30 cookies
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Calories
152 kcal
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Course
Baked Goods
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Cuisine
International
Double Peanut Butter Chocolate Chip Cookies
Description
Double Peanut Butter Chocolate Chip Cookies bring together peanut butter and chocolate chips for a cookie rich in flavor and texture. The recipe starts by creaming peanut butter with butter and sugars until light and fluffy, which along with milk and vanilla, forms a smooth base for the dry ingredients. Incorporating flour, baking soda, baking powder, and salt ensures a well-balanced rise. Hand mixing in peanut butter and chocolate chips adds bursts of flavor throughout. Baking at 350°F until the edges just begin to brown helps achieve a tender and chewy cookie with a gentle crispness on the edges.
These cookies offer a satisfying mix of creamy peanut butter and sweet chocolate that stays soft thanks to careful baking time. They can be enjoyed fresh or cooled completely on racks. Reserving extra chips to add on top of the last batches guarantees every cookie is generously studded.
The notes recommend removing the cookies from the oven while still just set so they finish baking on the hot pan, preserving a chewy texture. This attention to doneness balances a tender center with lightly crisp edges, making for a pleasant bite. The yield is about 28 to 30 cookies, suitable for sharing or storage.
Ingredients
- 1¼ cup all-purpose flour bleached, 156 grams
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup peanut butter I use Jif for all baking with peanut butter, creamy, 264 grams
- 8 tablespoons unsalted butter softened, 1 stick or 4 ounces or 113 grams
- ½ cup granulated sugar 100 grams
- ½ cup dark brown sugar packed, 110 grams
- 1 egg room temperature
- 1 tablespoon milk whole
- 1 teaspoon vanilla
- ½ cup peanut butter chips plus a few extra for the last cookies
- ½ cup chocolate chips plus a few extra for the last cookies
Instructions
- Heat your oven to 350°F
- Sift the flour, baking soda, baking powder, and salt into a small bowl.
- Using a mixer, cream the butter, peanut butter, and sugars together on medium speed for at least a couple of minutes until light and fluffy.
- Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.
- Add the flour mixture and mix until just combined.
- Add the peanut butter chips and chocolate chips and mix by hand.
- Using a spoon or a medium cookie scoop (#40), scoop 2 tablespoon balls of dough onto a lined cookie sheet, spacing them at least 2 inches apart.
- Bake for 10 to 12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not over-bake!
- Cool on the baking sheet for a few minutes then transfer to a cooling rack to cool completely.
Notes
- Reserve some peanut butter and chocolate chips to place on top of the last few cookies to maximize chips in every cookie.
- Remove cookies from the oven when edges start to brown and centers are just set to keep them soft and chewy as they finish baking on the hot sheet.
- This recipe yields approximately 28 to 30 cookies, depending on scoop size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 101mg | 4% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 102IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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